Soulitinerary

Bake joy into every bite with these Thanksgiving Cookies—festive, fall-flavored treats perfect for dessert tables, gifting, party trays, and cozy holiday snacking!

Nothing says “holiday spirit” like a batch of fresh cookies cooling on the counter—and these Thanksgiving Cookies bring every cozy flavor of the season straight to your dessert plate!

Thanksgiving Cookies

1. Brown Butter Pecan Pie Cookies

These taste like the corner slice of pecan pie and a buttery shortbread decided to collaborate.

Ingredients

For The Brown Butter Cookie Dough

• 1 cup unsalted butter (2 sticks)
• 1 1/4 cups packed dark brown sugar
• 1/3 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp fine sea salt
• 1 tsp ground cinnamon

For The Pecan Pie Filling

• 1 1/4 cups finely chopped pecans, toasted
• 1/3 cup packed dark brown sugar
• 1/4 cup pure maple syrup
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 large egg yolk
• 1/2 tsp vanilla extract
• Pinch of fine sea salt

Turning Dough Into Nutty Show-Stoppers

• Set a light-colored saucepan over medium heat. Add the butter and let it melt, then bubble and foam. Stir often with a silicone spatula and watch for golden brown specks forming at the bottom and a nutty aroma. Once it reaches a deep amber with toasted milk solids, pull it off the heat.
• Pour into a heatproof bowl and chill in the fridge for 20–25 minutes until slightly thickened but still fluid, not solid.
• While the butter cools, spread the chopped pecans on a baking sheet. Toast at 350°F (175°C) for 6–8 minutes until fragrant. Let them cool completely so they stay crunchy in the filling.
• In a large mixing bowl, whisk the cooled brown butter, brown sugar, and granulated sugar until glossy and well combined.
• Add the eggs one at a time, whisking thoroughly after each until the mixture turns slightly lighter in color. Stir in vanilla.
• In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
• Add the dry mixture to the wet mixture in two additions, folding with a spatula until no dry streaks remain. Cover the bowl and chill for at least 45–60 minutes. The dough firms up and the flavors deepen.
• In a medium bowl, combine toasted pecans, brown sugar, maple syrup, melted butter, egg yolk, vanilla, and salt. Stir until every pecan piece glistens. The mixture should be thick, like sticky, chunky caramel.
• Line two baking sheets with parchment. Scoop the chilled dough into balls about 2 tablespoons each. Roll them smooth and space them on the sheets with room to spread.
• Use your thumb or the back of a teaspoon to press a deep well into the center of each ball, creating a cookie “nest.”
• Spoon about 1 teaspoon of pecan filling into each well, pressing gently so it settles without overflowing.
• Preheat the oven to 350°F (175°C) if you paused earlier.
• Bake one tray at a time on the middle rack for 10–12 minutes. The edges set and darken slightly, while the centers remain soft. The pecan filling bubbles lightly.
• Let the cookies rest on the sheet for 5 minutes, then move them to a wire rack to cool completely. The filling firms up as it cools.

2. Chewy Salted Maple Sugar Cookies

Think of these as maple syrup’s love letter to Thanksgiving.

Ingredients

For The Maple Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/3 cup pure maple syrup (grade A or B, but real)
• 1 large egg, room temperature
• 2 tsp pure vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For Rolling And Finishing

• 1/3 cup granulated sugar
• 1 tbsp maple syrup
• Flaky sea salt, for topping

How To Bake Maple Clouds With Chewy Centers?!

• In a large bowl, beat softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer for 3–4 minutes. The mixture turns pale and fluffy.
• Add maple syrup and beat again until fully absorbed. The texture turns silky and slightly glossy.
• Beat in the egg until the mixture looks smooth and uniform. Stir in vanilla.
• In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Add the dry mixture to the wet mixture in two batches, mixing on low just until the flour disappears. Overmixing toughens cookies, so stop once the dough comes together.
• Cover the bowl and rest it in the fridge for 30–45 minutes. This step prevents spreading and gives more chew.
• In a shallow bowl, stir together the 1/3 cup sugar and 1 tbsp maple syrup. Use your fingers or a fork to rub them together. You end up with damp, fragrant sugar that clumps slightly; that’s perfect.
• Scoop about 1 1/2 tablespoons of dough per cookie. Roll into smooth balls. Roll each ball in the maple sugar mixture so every side gets coated.
• Arrange balls on parchment-lined baking sheets with room to spread.
• Bake at 350°F (175°C) for 9–11 minutes. The edges set and the centers look puffed and slightly underdone. They continue to set as they cool.
• Immediately sprinkle a few flakes of sea salt over each hot cookie. Let them cool on the sheet for 5 minutes, then move to a rack.

3. Soft Pumpkin Chai Snickerdoodle Cookies

Pumpkin pie and chai latte in cookie form. No one argues with this one.

Ingredients

For The Pumpkin Cookie Dough

• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp cream of tartar
• 1 tsp baking soda
• 3/4 tsp fine sea salt

Chai Spice Mix

Whisk these together and then divide as directed:

• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• Use 1 1/2 tsp in the dough, and the rest in the coating.

For The Chai Sugar Coating

Remaining chai spice mix from above, plus:

• 1/3 cup granulated sugar

How To Create Pillowy Pumpkin Chai Cookies

• Beat butter, granulated sugar, and brown sugar together for 3 minutes until fluffy.
• Add pumpkin puree and beat again. The mixture looks slightly separated at first; keep going until it turns cohesive and creamy.
• Beat in the egg yolk and vanilla.
• Add 1 1/2 tsp of the chai spice mix and beat just until evenly distributed. The dough turns speckled and fragrant.
• In another bowl, whisk flour, cream of tartar, baking soda, and salt.
• Add the dry mixture to the pumpkin mixture in two rounds, stirring on low until no dry spots remain. The dough feels soft and slightly sticky.
• Cover and chill for at least 45–60 minutes. This gives the dough structure and intensifies the chai flavor.
• Combine the remaining chai spice mix with 1/3 cup sugar in a shallow bowl. Stir until everything looks evenly tinted.
• Scoop 1 1/2 tablespoons of dough per cookie. Roll into balls. If the dough sticks, lightly dust your palms with flour.
• Roll each ball in the chai sugar coating.
• Arrange on parchment-lined sheets with space between.
• Bake at 350°F (175°C) for 9–11 minutes. The edges set, and the tops crack slightly. The centers look soft.
• Let them cool on the sheet for 5 minutes, then move them gently to a rack. They firm up into soft pillows as they cool.

4. Cranberry Orange White Chocolate Cookies

Bright, chewy, and a little bit fancy without extra effort.

Ingredients

For The Cookie Dough

• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• Zest of 2 large oranges (finely grated)
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp fine sea salt

Mix-Ins

• 1 1/4 cups white chocolate chips or chopped white chocolate
• 3/4 cup dried cranberries, roughly chopped
• 1/2 cup finely chopped toasted pecans (optional, but highly rewarding)

How To Bake Bright, Chewy Holiday Cookies

• In your mixing bowl, combine granulated sugar and orange zest. Rub them together with your fingertips until the sugar turns fragrant and slightly tinted from the oils. This step builds citrus flavor into the entire cookie.
• Add softened butter and brown sugar to the bowl. Beat for 3–4 minutes until light and fluffy.
• Beat in the eggs one at a time, mixing well after each. Stir in vanilla.
• In another bowl, whisk flour, baking soda, baking powder, and salt.
• Add the dry mixture to the wet mixture, mixing on low until the dough just comes together.
• Stir in white chocolate, cranberries, and pecans with a spatula. Make sure the mix-ins spread evenly through the dough.
• Rest the dough in the fridge for 20–30 minutes. This helps the cookies bake thick and chewy.
• Scoop 2-tablespoon portions of dough and roll into balls. Place them on parchment-lined trays.
• Bake at 350°F (175°C) for 10–12 minutes. The edges turn light golden while the centers still look soft.
• Let them cool on the tray for 5 minutes before moving them to a rack. As they cool, the edges stay slightly crisp and the centers settle into a chewy texture.

5. Apple Cider Glazed Oatmeal Cookies

Cozy oat cookies that taste like a mug of hot cider decided to go crispy-chewy.

Ingredients

For The Oatmeal Cookies

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 cups old-fashioned rolled oats
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup finely chopped dried apples (or apple chips, unsweetened if possible)

For The Apple Cider Glaze

• 1 cup apple cider
• 1 1/3 cups powdered sugar, sifted
• 1 tbsp melted butter
• Pinch of fine sea salt

How To Build Cozy Cider-Glazed Cookies

• Pour 1 cup apple cider into a small saucepan. Simmer over medium heat until it reduces to about 1/4 cup, around 12–15 minutes. Stir occasionally so nothing scorches.
• Set aside to cool slightly while you mix the cookie dough.
• In a large bowl, beat butter, brown sugar, and granulated sugar for 3–4 minutes until fluffy.
• Beat in eggs one at a time until the mixture looks smooth. Stir in vanilla.
• In a separate bowl, stir together oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Add the dry mixture to the wet mixture and stir until a thick dough forms. Fold in the chopped dried apples.
• Cover and rest the dough in the fridge for 30 minutes. This prevents the cookies from spreading too thin.
• Scoop about 2 tablespoons of dough per cookie and roll into balls. Place on lined baking sheets and press each lightly to flatten; oatmeal dough holds its shape, so a gentle press keeps them from turning into domes.
• Bake at 350°F (175°C) for 11–13 minutes. The edges turn golden and the tops look set but still slightly soft.
• Allow the cookies to cool on the tray for 5 minutes, then move them to a rack to cool completely.
• In a small bowl, whisk the reduced apple cider, powdered sugar, melted butter, and salt until smooth and glossy. The glaze should flow slowly off the spoon; if it looks too thick, add a teaspoon of apple cider or water; if it looks too thin, sift in a bit more powdered sugar.
• Once the cookies cool fully, drizzle the glaze over them in zigzags, or dip the tops of the cookies directly into the glaze and let the excess drip off.
• Place glazed cookies on a rack set over parchment to catch drips. Give the glaze 20–30 minutes to set before stacking.

Storing Your Thanksgiving Cookie Lineup

• Room Temperature: Store all cookies in airtight containers at room temperature for 3–4 days. Separate strongly scented cookies (like chai or apple cider) with parchment layers so flavors stay distinct.
• Freezing Dough: Scoop individual portions of dough onto a sheet, freeze until firm, then move into freezer bags. Bake from frozen, adding 1–2 extra minutes.
• Freezing Baked Cookies: Freeze baked cookies in a single layer, then stack them in containers with parchment between layers. Glaze the apple cider cookies after thawing for the freshest finish.

A Sweet Goodbye With Thanksgiving Cookies

When your dessert table shows up with this lineup of Thanksgiving cookies, you don’t just serve something sweet—you serve a story in five chapters. Each cookie gives a different version of the holiday: nutty, maple-rich, spiced, bright, and cozy. Bookmark this page, bake your way through all five, and let your family quietly argue over which Thanksgiving cookies deserve a permanent spot on the holiday menu.